The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Moose Farts
Don't let the name fool you — Moose Farts are absolutely irresistible no-bake cookie balls that disappear from the plate faster than you can say "what's in these?!" Made with sweetened condensed milk, melted butter, shredded coconut, graham cracker crumbs, vanilla, and chocolate chips, these littl…
Moose Farts
🌅 Recipe Of The Day! 🌇
🖨 🖨
Vegetable Stock
Vegetable Stock
{Serving suggestion only*}
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Elevate your cooking with this foundational Vegetable Stock that delivers a surprisingly rich depth of flavor. Made with carefully sweated vegetables and aromatic herbs, this golden elixir brings a natural sweetness and complexity that rivals chicken stock. Perfect as a base for soups, risottos, or as a vegetarian alternative to meat stocks. The secret lies in the mushrooms, which add an earthy meatiness, while the finishing touches of olive oil and lemon juice brighten the final product. One of the six essential stocks every home chef should master. - Claude
No Jump Zone
Ingredients
3 lb (750g) leeks, white part only, sliced 1/8 inch thick
1 lb 2 oz (500g) carrots, sliced 1/8 inch thick
1 lb 2 oz (500g) onions, sliced 1/8 inch thick
1 lb 2 oz (500g) button mushrooms, sliced 1/8 inch thick
9 oz (250g) fennel, sliced 1/8 inch thick
9 oz (250g) celery, sliced 1/8 inch thick
1/2 cup (100g) Greek extra virgin olive oil
2g bay leaves, cut into 1/4 inch strips

(continued in the next column ↗️)

6g thyme sprigs
3g rosemary
5 1/4 quarts (5 liters) cold water
2 oz (60g) flat leaf parsley
Coriander seeds
Black peppercorns
Lemon juice
Directions
Start by adding olive oil to a large stockpot.
Add the sliced onions and sweat them down lightly.
Add the leeks and sweat them as well, avoiding any color development.
When you begin to see a little bit of roasting on the bottom of the pot, add the carrots and fennel.
Finally, add the mushrooms, which are important for adding depth and meatiness to the vegetable stock.
Let all vegetables sweat down together until super soft.
Add coriander seeds, black peppercorns, and top with cold water.
Add bay leaves, thyme, and rosemary.
Bring to a boil and remove the first raft of impurities that come to the top.
Simmer for 25-35 minutes until all vegetables are nicely cooked and the color has developed well.
Add the parsley in the last stage of cooking.
Strain the stock through muslin and a double sieve to remove vegetable particles.
Reduce the strained stock by about half (this will take approximately 30 minutes to an hour).
Season with salt and pepper to taste.
Finish with good quality olive oil for fragrance.
Add a splash of lemon juice before using.
Servings\Yield
Makes approximately 2 1/2 quarts of stock
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 85; Total Fat: 5g (Saturated Fat: 1g); Cholesterol: 0mg; Sodium: 45mg; Total Carbohydrates: 10g (Dietary Fiber: 3g, Sugars: 4g); Protein: 2g; Calories from Fat: 45 (53%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... One of the Six Basic Stocks. This vegetable stock has a different flavor profile than meat stocks - it's naturally sweet with excellent depth of character. It can replace beef stock in most recipes, though it will create a different flavor profile. After making this stock, you can use it to prepare a delicious Artichokes Barigoule by cooking prepared artichokes in the stock for 10-15 minutes until tender, then garnishing with peppery arugula. This makes a perfect stand-alone dish or an elegant accompaniment to pigeon or other meat dishes.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: vegetable, stock, broth, base, soup, vegetarian
🗂️ Categories: 🥣 Sauces & Stocks, 🥣 Soups & Stews, 🤯 Tips & Hints
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Vegetable Stock was added on May 18, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Moose Farts
Don't let the name fool you — Moose Farts are absolutely irresistible no-bake cookie balls that disappear from the plate faster than you can say "what's in these?!" Made with sweetened condensed milk, melted butter, shredded coconut, graham cracker crumbs, vanilla, and chocolate chips, these littl…
Moose Farts
Weekly Favorite!
Moose Farts
Don't let the name fool you — Moose Farts are absolutely irresistible no-bake cookie balls that disappear from the plate faster than you can say "what's in these?!" Made with sweetened condensed milk, melted butter, shredded coconut, graham cracker crumbs, vanilla, and chocolate chips, these littl…
Moose Farts
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
President and CEOhhh My God! This man is like a saint!! BEST BOSS EVER! Founded TFR in 2006, mostly to prove he could do it.
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Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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